Today we’re making those Bacon-Wrapped Jalapeno Poppers.
- Breaded Deep-Fried
- Little Spice
- Gooey Cheese
- Crispy Bacon
- Six Large Jalapenos
- Grated Sharp Cheddar
- Jalapeno Jack
- Habanero Cheddar
1They’re a lot easier to make than the original breaded deep-fried variety and I think they have a lot more flavor too just wait until you try them if
you love a little spice with gooey cheese and crispy bacon. This one is a no-brainer guys but before we start preheat the oven to 375 degrees and line a pan with foil for easier cleanup then add a baking rack so they can get crispy with that sitting in the grease and I use a 9 by 13 inch pan which perfectly fits a dozen really large poppers and I’ve got six of the largest jalapenos.
2I’ve ever seen and when you slice them in half try to slice it right through the stem it looks nice in the final presentation to have a piece of the stem attached to as many as possible now to scoop out the seeds and internal white membranes where the heat resides a paring knife can be helpful especially at the stem end to free everything up before scooping with the spoon or your fingers and once they’re all hollowed out we’ll mix the filling and I have 8 ounces of softened low-fat cream cheese since this is a diet dish.
3I’m kidding I like to use the light variety because I found that it stays in place better in this recipe and we’re going to mix it with two ounces of
grated sharp cheddar or jalapeno Jack or if you like things even spicier you could use habanero cheddar which is what I used and once you have a homogeneous mixture grab about a tablespoon depending on how large your jalapeno is are and stuff it into the pepper.
4You can mound it up about a half inch over the top and when they’re all filled wrap each pepper with a single slice of bacon slightly stretching and
overlapping as you spiral around the pepper and try to finish with the end of the bacon on the bottom and press it firmly into place then place it on the baking rack and when you have them all done bake them for 25 to 30 minutes or until the bacon looks as crispy as you want it now let them cool on
the rack for five minutes transfer to your serving dish and you’re ready to dig in and once you see how the crisp smoky bacon plays so nicely against the gooey cheese and spicy pepper.